Easy Homemade Chicken Pot Pie Casserole Recipe (Print Version)

This easy chicken pot pie casserole delivers all the classic comfort flavors without the fuss of a traditional crust. A hearty, satisfying family dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American

# Ingredients:

→ The Savory Base

01 - 2 cups cooked chicken, shredded
02 - 16 oz frozen mixed vegetables (peas, carrots, corn)

→ The Creamy Embrace

03 - 1/4 cup unsalted butter
04 - 1/4 cup all-purpose flour
05 - 2 cups chicken broth
06 - 1 cup whole milk
07 - 1 tsp dried thyme
08 - 1/2 tsp salt, plus more to taste
09 - 1/4 tsp black pepper, plus more to taste

→ Flavor Foundations

10 - 1/2 cup yellow onion, diced
11 - 2 cloves garlic, minced

→ The Golden Crown

12 - 1 (16.3 oz) can refrigerated biscuit dough (8 biscuits)

# Instructions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This prepares your vessel for the delicious Easy Homemade Chicken Pot Pie Casserole, ensuring easy cleanup and even cooking.
02 - In a large skillet or Dutch oven, melt 1/4 cup unsalted butter over medium heat. Add 1/2 cup yellow onion, diced, and cook for 3-4 minutes until softened. Stir in 2 cloves garlic, minced, and cook for another minute until fragrant.
03 - Sprinkle 1/4 cup all-purpose flour into the skillet with the aromatics, whisking constantly for 1 minute to create a roux. Gradually whisk in 2 cups chicken broth and 1 cup whole milk until smooth. Bring to a gentle simmer, stirring until thickened.
04 - Stir 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper into the thickened sauce. Add 2 cups cooked chicken, shredded, and 16 oz frozen mixed vegetables (peas, carrots, corn). Mix well to combine all ingredients for your Easy Homemade Chicken Pot Pie Casserole filling.
05 - Pour the chicken and vegetable mixture into the prepared 9x13 inch baking dish, spreading it evenly. Open the 1 (16.3 oz) can refrigerated biscuit dough (8 biscuits) and arrange the biscuits on top of the filling.
06 - Bake for 30-35 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly. For the best Easy Homemade Chicken Pot Pie Casserole, let it rest for 5 minutes before serving to allow the sauce to set.

# Notes:

01 - Substitution Tip: Feel free to use leftover turkey instead of chicken for a delicious variation.
02 - Storage Advice: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 - Veggie Boost: Add a handful of fresh spinach or chopped mushrooms to the filling for extra nutrients and flavor.
04 - Crispier Biscuits: For extra golden-brown biscuits, brush them lightly with melted butter or an egg wash before baking.

# Tools You'll Need:

01 - 9x13 inch baking dish
02 - Large skillet
03 - Whisk
04 - Measuring cups and spoons
05 - Cutting board
06 - Knife

# Nutrition Facts (Per Serving):

Calories: 478 kcal
Total Fat: 23 g
Total Carbohydrate: 43 g
Protein: 24 g

Back